Soumarelo’s owners are passionate about Mediterranean food, and have an unquenchable thirst for culinary knowledge. So they travel regularly to taste new foods and ingredients and learn new recipes and techniques that they bring back to their customers. With this wealth of knowledge, their chefs create plates of rice with chicken cut fresh from the rotisserie, lamb shish kebobs, and still sizzling falafels, all enhanced with the creamy dollops of hummus and a cucumber yogurt spread. Appetizers include fluffy pits with traditional dips such as hummus, muhamara (walnut paste), and mutabel (eggplant dip), and salads that offer more global tastes, such as Greek salad, Armenian salad, and Oleev-Ya, Russian potato salad.
